The Donovan House hotel

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Last weekend the family and I headed down to Washington DC for some site seeing. We had a great time at some of the museums.

There are lots of beautiful hotels to stay at in DC but a couple of people had mentioned The Kimpton hotels. So we looked into it and found some amazing places. We had the pleasure of staying at The Donovan House. I totally fell in love with the hotel. Upon checking in we were greeted at valet. The front desk was super friendly and made our check in fast and easy.

Our room was a 1 bedroom suite with a pull out sofa for the little ones. The decor of the hotel and the room was modern chic. The room had everything you needed; like your own little apartment. We decided to head out to dinner as we went to the lobby and to our surprise they had a little happy hour/social gathering with the other hotel guests going on in the lobby. For an hour the hotel offers a complementary wine tasting. I loved that the hotel offered this. How creative, and a great way to network or connect with others.

After dinner we came back to the room. The cleaner was in our room prepping our sofa bed for the kids. Later on we got a knock at the door from room service with a nice surprise of strawberries and wine.

I would recommend the Kimpton hotels to any traveler out there. They really make your stay satisfying.  A newly renovated boutique hotel located in downtown DC, Donovan House regularly receives top ratings for sophisticated style, thoughtful service and perfect location.

Philly Travel Show Ticket Giveaway!!

 

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Its almost that time again for the Philadelphia inquirer travel & culinary expo at the Valley Forge casino.  This year i’m excited to be part of the expo by doing a demo and handing out some samples.  It will be a fun filled weekend with lots of great things to explore from travel to food and a beer pavilion. Whether you’re exploring destinations near or far, food and travel go hand-in-hand. Experience them both at the Travel & Culinary Expo!  Find out more here http://www.inquirertravelshow.com/ and don’t for get to purchase your tickets.

So with that being said i’m giving away 2 tickets to the expo.  All you have to do is enter below with a comment of where your favorite destination would be. We will randomly pick out a winner next week.  Make sure to follow Homemade Delish on social media along with the Philadelphia inquirer Travel Show.

Come and enjoy the fun and good luck! Cant wait to see you there.

 

 

Philly COOKS 2015 The Big Event

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This is such a fun event.  Remember to come hungry. At Philly Cooks-The Big Event, the area’s best restaurants come to you. Taste food from 30+ Philadelphia restaurants.

This year’s event will be held at the Philadelphia Marriott Downtown on February 18th, from 6:30pm-9:00pm. Don’t wait, get your tickets today!

Here are some of the few fabulous restaurants that will be attending. 

A.kitchen and Bar
Bank and Bourbon
Barclay Prime
Brauhaus Schmitz
Bufad
Cheu Noodle Bar/Bing Bing Dim Sum
Capofitto
Ela
Estia
Farm & Fisherman
The Fat Ham
Garces Trading Company
Indeblue
Jerry’s Bar
Kensington Quarters
Laurel
Le Virtù/Brigantessa
so much more!
Also a dessert lounge
10 Arts Bistro and Lounge
Bredenbeck’s Bakery
Bridget Foy’s
Little Baby’s Ice Cream
Rival Bros. Coffee
Shake Shack
The Palm
The Master’s Baker
Tradestone Cafe & Confections

A Very Special Evening with Garrett Snider

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I love supporting great causes especially here in my hometown. Philadelphia’s top VIPs, philanthropists and chefs will gather on Wednesday, January 21st at the Rittenhouse Hotel for a very special evening hosted by Garrett Snider, to benefit the Vetri Foundation for Children.  Attendees will enjoy a whimsical evening at the beautiful Rittenhouse Hotel including cocktails, hors d’oeuvres, and food stations, while learning about the Vetri Foundation’s “Eatiquette” program.  210 W. Rittenhouse Sq.; contact scott@cashmanandassociates.com for ticket and sponsorship info or visit http://www.vetrifoundation.org/event/a-very-special-evening-with-garrett-snider/ Looking forward to seeing you there.

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Gnocchi

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This recipe just takes me back to childhood. I remember seeing my grandmother make gnocchi for the first time. This recipe is egg free so anyone that has an allergy to eggs worry no more. Making gnocchi can be a fun family cooking experience. I love to get my kids involved. After making this gnocchi you can pretty much make any sauce you would like, you can even do a brown butter and sage sauce. I hope you enjoy!

Ingredients:

2 cups all purpose flour, more for dusting board if necessary
4 Idaho or russet potatoes, peeled and shredded.
Salt, to taste

Preparation:

Take a fork and pike potatoes all around. Wash and place potatoes in the microwave for about 14 to 15 minutes. I don’t use the microwave a lot but I feel for this recipe it helps the potatoes not retain so much water.

If you don’t have a potato ricer feel free to use a grater to grate the potatoes. Make a well in the middle of the flour, add the grated potatoes and salt. Begin by folding everything together. Knead for 4 to 5 minutes until well incorporated and smooth. Cut the dough into 4 pieces. Roll out each piece into a rope with desired thickness. Cut into small pieces about 3/4 inch. Next take a fork and roll the pieces on there to get little ridges.

Take a baking sheet with a clean dish towel and dust some flour on it. Lay the pieces of gnocchi on top. Place gnocchi to the side while you bring a pot of water to a boil. Make sure to season your boiling water (salty like the sea). Add gnocchi to the water and be careful not to over crowd the pot. When gnocchi floats to the top it’s pretty much ready. Toss the gnocchi with favorite sauce, cheese, basil and enjoy.

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Kerrygold Skellig Cheddar and Chive Scones

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Who doesn’t love a scone? You can pretty much get them in any flavor and get super creative when making them. My mother in law is a scone aficionado (if there is such a thing, haha) so she is usually my taste tester when it comes to making the perfect scone. If she says they are good then I know they are done right. In this recipe for a savory scone I wanted to use the best of the best when it came to butter and cheese. I used one of my favorite brands Kerrygold. I went ahead and used Skellig Sweet Cheddar cheese,Unsalted Kerrygold Irish Butter, Garlic & Herb butter. They were the perfect start to a cold Sunday morning.  I hope you enjoy!

Ingredients:

2 cups all-purpose flour, plus a little more for dusting

1/2 teaspoon salt

1/4 teaspoon sugar

2 teaspoons baking powder

1 cup Skellig Sweet Cheddar, shredded

1-2 tablespoons chives, chopped

3 tablespoons Kerrygold unsalted butter, cut into little cubes

3 tablespoons Kerrygold garlic and herb butter

1 cup heavy cream

1 Egg, plus a teaspoon of water beaten, for eggwash

Preparation:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.

In food processor, pulse together the flour, sugar, baking powder, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl and add cheese and chives. Slowly stir in the cream until the mixture forms a dough. On a slighly floured work surface, roll out the dough into a 1/2 inch thick or so. Using a knife cut little triangles for the traditional scone look. Bake for 20 to 25 minutes or until the edges are golden brown. When done let cool for about 20 minutes or so (if you dare, haha)

Corn Fritters

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I remember as a child my mom and dad making banana fritters, corn fritters and even left over rice fritters. I haven’t had corn fritters in a very long time so I figured I would give it a try and have my kids try them too. I decided to use coconut oil to fry them, just to make it a little healthier.  Now I know everyone has different ways of making them and different sauces they use for dipping. I love dipping my fritters in pure maple syrup. The kids loved it and my daughter even said “mommy these are like corn pancakes”. I hope you enjoy.

Ingredients:

3 cups corn, frozen, canned or fresh
Salt & pepper, to taste
1/2 teaspoon cayenne pepper
3/4 cups all purpose flour
3/4 cups milk
1 shallot, diced, optional
2 tablespoons sugar
1 teaspoon baking powder
1 large egg, beaten
Coconut oil, for frying

Preparation:

In a medium bowl add flour, sugar, and baking powder. Next mix in egg, milk, salt, and cayenne pepper. Stir until a batter is formed. Now add in corn and shallots to batter. Mix until well combined.
In a large skillet add 3 to 4 tablespoons of coconut oil.  When oil is heated, take a tablespoon of batter and drop into the oil and cook, flipping to the other side, until golden brown. About 3-4 minutes per side.
Place paper towel on plate to drain and excess oils after being cooked. Serve with dipping sauce or pure maple syrup.

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Thai Meatballs

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My house is in total entertainment mode in the month of December. There are lots of fun ways to entertain around the holidays. Having finger foods is a plus to keep guests’, appetites satisfied. Having the traditional cheese boards or pigs in a blanket is fine but being a little more creative stands out. These little guys are perfect, Thai meatballs are super easy to make as well. The flavors these meatballs pack will leave your guests wanting more. Enjoy!

Ingredients:
1 1/2 lbs of mixed ground meat, veal and pork
Salt & Pepper, to taste
3 tsp sesame oil
1-2 Tbs onion powder
3 Garlic cloves, minced
2 eggs
1 cup Panko bread crumbs
2 cups Thai peanut sauce( homemade or store bought)
Sesame seeds for garnish, optional
Cilantro, chopped for garnish optional

Preparation:
Preheat oven to 400 F degrees In a medium bowl mix all the ingredients besides Thai peanut sauce. Form golf size balls or smaller.

Bake in the oven for 20 minutes until golden brown. Half way through shake the pan a bit. Once done toss the sauce with meatballs place back in oven for 2-3 minutes.

Place on serving dish and top with sesame seeds and cilantro.

South Beach Wine and Food Festival

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The Food Network & Cooking Channel South Beach Wine & Food Festival presented by FOOD & WINE is pleased to announce its upcoming program of events.  The 14th annual Festival, taking place February 19-22, 2015, consists of more than 75 events during the four-day, star-studded gourmet gathering, featuring new parties and talent alongside a noticeable refresh of the Festival’s most signature tastings.  As it has since its inception, the Festival benefits the Chaplin School of Hospitality & Tourism Management’s Wine Spectator Restaurant Management Laboratory and Southern Wine & Spirits Beverage Management Center at Florida International University. 

“This is surely a year that our loyal fans will do a double-take at the program and new attendees will find plenty of events to choose from,” predicts Festival Founder & Director Lee Brian Schrager, who also serves as Vice President of Corporate Communications & National Events at Southern Wine & Spirits of America, Inc.  “We have made significant changes to upgrade the experience at our signature Whole Foods Market Grand Tasting Village and are taking our beloved event, The Q, to the next level by partnering with Meatopia.” 

 The Festival kicks off on Thursday, February 19 with Ronzoni Pasta’s 100th Anniversary  “Al Fresco Feast” sponsored by MIAMI magazine hosted by Debi Mazar & Gabriele Corcos, a celebration of pasta and all forms of Italian-American cuisine under the Festival’s signature white tents in the sand behind South Beach’s iconic Delano.  These same sparkling white sands will be the foundation for the brand new version of the Festival’s treasured celebration of all things grilled, braised and barbecued as Meatopia: The Q Revolution presented by Creekstone Farms hosted by Guy Fieri curated by Josh Ozersky on Saturday, February 21.  

The Festival is taking significant strides in 2015 to upgrade its landmark Whole Foods Market Grand Tasting Village featuring MasterCard Grand Tasting Tents & KitchenAid® Culinary Demonstrations.  While enjoying samplings from a seemingly endless variety of restaurants and wine and spirits brands from the Southern Wine & Spirits of Florida portfolio, attendees will notice key advancements to the beachside venue which spans from 10th Street to 13th Street off Ocean Drive.  Changes include more seating and shaded areas, live music and DJs, select ‘park and ride’ offerings (at no additional cost), and the introduction of chef Culinary Captains who will represent cohorts of chefs from various neighborhoods throughout South Florida. 

 New events taking place throughout the 2015 Festival include:

  • Poolside Paella Party hosted by José Andrés
  • Tacos After Dark hosted by Aarón Sánchez
  • Empanada & Wine Happy Hour
  • A rooftop ice cream and chocolate party with Candace Nelson of the Beverly Hills based Sprinkles Cupcakes, who is known for catching the taste buds of celebrities like Oprah Winfrey
  • Tribute to the resurgence of tiki culture mixology during a late-night, poolside bartender competition hosted by Emeril Lagasse
  • A late-night spiced up soirée centered around Caribbean-jerk hosted by cookbook author, chef and restaurateur Bobby Flay
  • Dessert done South Beach-style by modern day Willy Wonka and Cronut™ inventor Dominique Ansel
  • Plus an unprecedented series of intimate and unique dinner experiences featuring world-renowned culinary talent!

 Fan favorite events such as the Amstel Light Burger Bash presented by Schweid & Sons hosted by Rachael Ray, Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best sponsored by Bank of America & Merrill Lynch, Fun and Fit as a Family featuring Goya Kidz Kitchen, YogArt presents Buddhas and Bellinis, Bank of America Lifestyle Seminars, Wine Spectator Wine Seminars, Goya Foods’ Swine & Wine hosted by Marc Forgione, and more will return, sure to satiate every type of budget and palate.

Loews Miami Beach, the Festival’s host hotel, will again host the annual Tribute Dinner sponsored by Bank of America; part of The New York Times Dinner Series. The 2015 Festival will honor Chef Juan Mari Arzak, the acclaimed pioneer of Basque cuisine, and Ted Baseler, president and CEO of Ste. Michelle Wine Estates. 

 Stay up-to-date with the excitement by following the Festival at www.Facebook.com/SOBEWFF or follow Founder and Director Lee Brian Schrager at www.twitter.com/Lee_Schrager.    

Pumpkin Cheesecake with Pecan glaze

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Holidays are in full effect. I have been testing lots of recipes. This was a huge hit on my thanksgiving table this year. I love a good New York cheesecake but wanted to try creating a pumpkin cheesecake with a pecan glaze. If you’re planning on bringing anything special to a holiday party or even if you just want to have something sweet at home, this is the perfect dessert. Enjoy!

Ingredients:

Filling:
3 (8oz) packages cream cheese
1 (15oz) can pumpkin purée
3 large eggs, room temperature
1 (14oz) can of sweetened condensed milk
2 tablespoons maple syrup
2 1/2 teaspoons pumpkin pie spice
Pinch nutmeg
Pinch salt

Pecan glaze:

1 cup heavy cream
2/3 cups pecans, chopped and some whole
1/3 cup maple syrup

Crust preparation:

2 cups Keebler graham cracker crumbs
1/2 cup unsalted butter, melted
1 tablespoons sugar

Crust preparation:

In a medium bowl toss together crumbs, butter and sugar. Pour the mixture in a 9 inch springform pan. Press down and to the sides of the pan. Chill for 20 minutes in the refrigerator.

Pumpkin cheesecake preparation:

In a large bowl with an electric mixer  beat the cream cheese on medium to high speed until smooth and fluffy. Next slowly add the eggs one at a time. Add in the pumpkin puree, sweetened condensed milk and maple syrup. Now add the pumpkin spice, nutmeg and salt. Beat the mixture for about 3-4 minutes until well incorporated. Pour the pumpkin mixture into crust.

Bake for 1 hour to 1 hour and 15 minutes, until nearly set, but jiggles a bit in the center. Cool for 1 hour. Chill  for 6 hours or overnight.

Pecan Glaze:

In a small saucepan on medium to low heat take heavy cream and maple syrup and bring to a boil. Stir occasionally so it doesn’t overflow. Cook for about 15-20 minutes until sauce becomes thickened. Add pecans and stir. Place to the side to cool. Once set pour on top of cheesecake.